Explore the flavors and stories behind Haitian cuisine in the second episode of Haiti in Minutes, hosted by Emmanuel Étienne. This episode delves into the rich tapestry of Haiti’s culinary traditions, tracing their roots to Latin America, West Africa, and France.
Listeners will discover how staple ingredients like plantains (bannann), yuca (manyòk), and sweet potatoes (patat) are prepared in Haitian kitchens and how these foods connect Haiti to its neighboring Latin American countries. Emmanuel highlights the similarities and subtle differences in how these ingredients are named and cooked across the Caribbean and Hispanic world, such as bannann fri (fried plantains) and manyòk fri (fried yuca), drawing parallels to dishes like tostones and yuca frita.
The episode also celebrates Haiti’s West African heritage, showcasing foods like okra, red palm oil, and tonmtonm (similar to West African fufu), and explains how these influences are woven into the daily diet. French colonial history is reflected in dishes such as mayi moulen (cornmeal), soft Haitian bread reminiscent of baguettes, and the iconic soup joumou.
Through vivid storytelling, Emmanuel reveals how Haitian cuisine is a true cultural melting pot, shaped by centuries of migration, adaptation, and resilience. Whether you’re a food lover, a member of the Haitian diaspora, or simply curious about world cuisines, this episode offers a flavorful introduction to the dishes that bring Haitians together around the table
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